Recipe for Ragi Dosa

Ragi Dosa is a breakfast recipe from South India. It is made using ragi (finger millet), rice flour, and semolina.

In India, dosas are made in many ways and with many different ingredients. Some are made by fermenting the batter overnight, while others are instant recipes. I have already shared many dosa recipes. You can read my article: 11 Dosa Recipes from My Kitchen.

The main ingredient in ragi dosa is ragi (finger millet), which is combined with rice flour and semolina. Finger millet is an excellent source of protein and calcium and is great for hair and skin.

I have also added grated veggies. Adding vegetables enhances the flavour and increases the food’s overall nutritional value. For example, Moringa is full of antioxidants and is known to improve immunity. When combined with the rest of the ingredients in the recipe, it results in a nutrient-rich food.

Ragi dosa is usually eaten with Sambar or Chutney and is a breakfast food.

Let’s start with the recipe:

Ingredients needed to make Ragi Dosa:

1. Ragi Flour ( Finger Millet Flour): 2 cups
2. Semolina: 1 cup
3. Rice Flour: 1 cup
4. Curry leaves: 10-12
5. Finely chopped ginger: 2 tablespoons
6. Finely chopped fresh coriander leaves: 1 tablespoon
7. Separated Moringa leaves: About 2 cups
8. Cumin seeds: 1 tablespoon
9. Yoghurt: 2 Cups
10. Water: for bringing the batter to the right consistency
11. Salt: 2 teaspoons
12. Oil: For frying

Method to make Ragi Dosa:

Mix finger millet flour, semolina, and rice flour in a mixing bowl. 

Add curry leaves, ginger, coriander leaves, moringa leaves, cumin seeds, and salt. Mix everything.

Then add the yoghurt and mix. Now add water and bring the batter to a pouring consistency. The batter should not be thick ( like cake batter) or too thin. It should be like crepe batter or dosa batter. Rest the batter for 15 minutes.

Heat a nonstick pan. Brush a little oil on the surface and then spread the batter. Keep the heat on medium.

Take half a teaspoon of oil and put it along the edges of the dosa.

Once the dosa is done on one side, flip it and let it cook on the other side. Put a little oil on the surface and cook.

Once the dosa crisps, take it off and serve it hot with sambar or chutney.

Here are some more pictures of Ragi Dosa.

Some Additional Tips:

1. It is important to rest the batter for at least 15 minutes. It helps develop the taste and attain the right consistency.
   
2. Ginger tastes great in this dosa, so if you like ginger, increase the quantity.
   
3. Dosas should always be cooked on medium heat. However, the pan must be hot. To achieve that, heat the pan on high heat for a few minutes, then reduce it to low heat. Wait for a minute. Then pour and spread the batter on the pan and bring the heat to medium. Continue on medium heat until the dosa is crispy.

About Ingredient sourcing in Germany:

While some of the ingredients needed for this recipe are readily available in supermarkets in Germany, you can get all these ingredients easily from any Indian shop near you. You can even check the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Alternatively, you can even buy these ingredients from amazon.de. Links are given below:

Ragi Flour: https://amzn.to/42BUjvF
Rice Flour: https://amzn.to/43Xebuf
Semolina: https://amzn.to/43KCzPv
Salt: https://amzn.to/3ACstDM
Cumin Seeds: https://amzn.to/42RlR0e
Sesame Oil: https://amzn.to/3OTLQ3H
Yoghurt: https://amzn.to/3WZmAuL
Curry Leaves: https://amzn.to/3J40rpt
Ginger: https://amzn.to/3qAqNsK
Coriander Leaves: https://amzn.to/3WYUgZv

Equipment needed for the recipe:

Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend them to my readers.

Mixing Bowl:https://amzn.to/3V8ZPU
Dosa Pan: https://amzn.to/41rC8Im

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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